Ok, it’s not caviar. But this tangy black-eyed pea salad, a Texas tradition, is an ideal picnic dish.
WHY THIS RECIPE WORKS
This salad of “pickled” black-eyed peas was introduced to Texans by Helen Corbitt, the “mother of modern Texas cooking” back in 1940, and while the original recipe received no complaints, we made a few tweaks. Green and red bell pepper, cel...